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Wednesday, October 11, 2006

Recipe for Roasted Salmon with Balsamic Sauce

Roasted Salmon with Balsamic Sauce is an easy and delicious dinner!

Here's another easy, easy dish that's South Beach Diet friendly and only uses a few ingredients. The salmon in this healthy dinner combination was inspired by Blue Hake with Balsamic Syrup posted by Glenna from A Fridge Full of Food. I consulted Beyond Salmon to get an idea of how long I should roast the salmon if it was being cooked with squash roasted at 450 F. I wasn't sure how salmon would taste with the Balsamic sauce, but everything about this experimental dinner turned out to be a success.

I roasted the fish at a high temperature because I was cooking it with Roasted Squash with Garlic, but another time I might try using the technique for Helen's Slow Roasted Salmon, then serving it with this sauce. Either way you cook your salmon, do try it with the tasty balsamic sauce.

While you cook the balsamic sauce, rub a little olive oil on the salmon filets and sprinkle with fish rub. Roast salmon about 8-10 minutes.

To serve, just drizzle a little of the balsamic sauce over each piece of salmon. I combined the salmon with Roasted Squash with Garlic, also an easy recipe.

Roasted Salmon with Balsamic Sauce(Makes enough sauce for about 4 pieces of salmon, sauce recipe from Glenna at A Fridge Full of Food)

Instructions:
Take salmon out of refrigerator and let come to room temperature. Rub salmon filets on both sides with olive oil and sprinkle with fish rub. Preheat oven to 450F while sauce is cooking down.

Combine balsamic vinegar, Splenda or sugar, and black pepper in small saucepan. Let it come to a very low simmer and cook until reduced by half, about 10-15 minutes.

When salmon is at room temperature, place in glass or ceramic baking dish and roast about 8-10 minutes, or until fish feels firm, but not hard, to the touch. Serve hot with a little bit of the balsamic sauce drizzled over each piece of salmon.

(If you don't have fish rub or don't want to buy it, a combination of sweet paprika, onion powder, garlic powder, and lemon pepper would be a good combination on the fish.)

Nutritional Information?
I chose the South Beach Diet
to manage my weight partly so I wouldn't have to count calories, carbs,
points, or fat grams, but if you want nutritional information for a
recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Hi Amanda - it was really good. I think I will experiment with this sauce on other things, maybe even adding in some herbs depending on what I'm putting it on.

WMM - I buy my Salmon at Costco, since I'm in the landlocked state of Utah. They just started carrying wild Atlantic salmon, which is fantastic, but this was just some left in the freezer. I'm going there tonight after work so I'll check where it's from.

I'm so jealous of your food bloggers' weekend in St. Louis! Wish I could take food pics as well as you and others. I've told DH to get me a better camera for Christmas. I made your 2xbaked cauliflower tonight, and raved about it on my blog. Go see.

It's Kalyn, back with the report on the salmon from Costco. What they sell (frozen in individually wrapped servings) is called "Atlantic Salmon" on the package, but it's farm-raised in Chile. I know some people are down on farm-raised salmon, but I've cooked it many times and it's very good. However, I'm a convert to the Wild Alaskan Salmon (similar packaging). It's about $20.00 for three pounds, so still a pretty good buy.

Maria, you can go with me sometime if you want to check it out. I LOVE Costco.

Krista, hope you like it.

Jann, I thought the Splenda was great in this.

Cyndi, it's the camera, not me. I love my camera (Canon Rebel). Now going to see the cauliflower on your blog.

Kalyn--nice job. The sauce works great with salmon. I'll have to try it myself. I'd also put it on scallops too and that was fabulous. I'm thinking that sauce would be good to anything. It's a nice well-rounded sauce.

This recipe for balsamic salmon has quickly become one of my fiancé's and my favorite meals. I'd guess we eat it once every two to three weeks! The balsamic sauce is so wonderful - on fish, broccoli, anything. I serve the salmon with sweet mashed potatoes (sometimes adding sliced bananas to them), lightly steamed broccoli, and a homemade recipe that I devised for mango-avocado salsa. We used to go for seafood relatively often, but this version is even tastier, cheaper, and safer for me (I'm gluten-free). Thank you so much for the recipe, Kalyn!!

I am loving all of your recipes - I just started south beach and have your food EVERY night for dinner! lost 8 pounds in a week and a half! I love salmon - but I think next time I make this, I'll nix the salmon rub. I used McCormick's Salmon rub and I felt like it masked the delicious balsamic glaze. I wanted to taste the glaze more. Not a criticism of the recipe - because I didn't use the same rub you did, but I just think I'll go with the the glaze only next time. (Paired with your barely cooked asparagus - YUM!)

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